Basic Vinaigrettesalads, sauces 2 tablespoon red wine vinegar - (good quality) 2 teaspoon dijon mustard 1 small garlic clove; crushed 6 tablespoon olive oil In a small bowl, make a paste of the vinegar, the mustard and the garlic. Begin whisking in the oil a few drops at a time, then in a thin stream, until all the oil has been added and the mixture is emulsified. Season to taste with salt and pepper. Voila! Make a delicious variation by substituting balsamic vinegar and honey mustard. From: The Cook's Garden catalog - Spring/Summer 1993 (page 65) |
